Herbs and pork are a great combination…we chose thyme and rosemary to enrich the flavor of pork.
With potatoes we will get a complete main meal for family and guests.
If you like, you can add delicious mushroom sauce with brandy and wine to it.
In the end, all you have to do is enjoy!
Herb Pork With Potatoes and Brandy-Mushroom Sauce
- 4 lb sirloin of pork
- 1 oz unsalted butter
- 1 garlic clove
- 1/4 cup fresh thyme
- 1/4 cup rosemary
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp pepper
- 1 lb potatoes
- 1 onion sliced
- 8 oz button mushrooms sliced
- 6 3/4 fl oz brandy
- 6 3/4 fl oz red wine
- 6 3.4 fl oz chicken broth
- 4 fl oz sour cream
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/2 tsp pepper
- Take the meat, make cuts every 0.4-0.8 inches. Take salt and pepper and rub in meat.
- Cut the potatoes into 1/4 pieces and add salt and pepper to taste.
- Heat the oil and add thyme and rosmary. Roast for 3 minutes. Add garlic clove and fry to release aroma.
- Take a baking pan, put in some oil, line the potatoes and place the meat on top.
- Topping everything with prepared butter with herbs.
- Bake on 200C ( 392F) for 1 hour and 30 minutes.
- Make the sauce 30 minutes before the end of roasting meat.
- In the frying pan, heat the oil and add onions. Fry for 5 minutes or until the onions soften.
- Add mushrooms and fry until the mushrooms release water and soften.
- Add the brandy and red wine and reduce to a syrup.
- Add the chicken broth and simmer gently to reduce by half.
- Mix the sour cream and cook 3 minutes more.
- Serve the meat and potatoes and drizzle with the sauce.